Recipe 3/4 cup almond milk
2 lemons, zested and juiced
3/4 cups all-purpose flour
1/2 teaspoon Simply Organic Cayenne Pepper
1/2 cup Panko breadcrumbs
1/2 cup plain breadcrumbs
2 teaspoons freshly ground black pepper
1 teaspoon kosher salt, plus more to taste
1 head cauliflower, cut into 1-inch florets
Vegetable oil, for frying
FOR THE SWEET TAHINI RANCH
1/4 cup tahini
1/4 cup extra-virgin olive oil
1 lemon, juiced
1 tablespoon maple syrup
1 tablespoon Garlic Powder
2 teaspoons Onion Powder
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
Kosher salt, to taste
MAKE THE CAULIFLOWER BITES
In a small bowl, whisk almond milk and juice of 2 lemons. Let sit for at least 10 minutes. In a separate small bowl, combine flour and cayenne. Set aside.
In a third small bowl, combine panko, breadcrumbs, zest of 2 lemons, black pepper and 1 teaspoon salt.
Dredge each cauliflower floret in the almond milk mixture, then flour mixture (tapping off any excess flour), then return to almond milk mixture again and finish in breadcrumb mixture. Transfer to a baking sheet and let florets chill uncovered in the refrigerator for at least 10 minutes.
Meanwhile, make the sweet tahini ranch In a medium bowl, whisk all ingredients and 2 tablespoons cold water (or more, depending on desired consistency). Keep in refrigerator until ready to serve.
Heat 2-inches oil in a large Dutch oven until a thermometer submerged in oil registers 350°F. Working in batches to avoid overcrowding the pot, add breaded florets to oil. Cook until florets are browned and crisp, about 6 minutes. The temperature of the oil should not fall below 325°F.
Remove florets from oil with a fine wire mesh ladle; drain in a single layer on paper towels. Season with salt and serve with sweet tahini ranch immediately.